Wheat Berry Salad With Bacon

Photo by Petrina Tinslay
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 442 calories
    • Fat 22 g
    • Sat Fat 3 g
    • Cholesterol 10 mg
    • Sodium 466 mg
    • Protein 12 g
    • Carbohydrate 52 g
    • Sugar 8 g
    • Fiber 12 g


  1. Check 1cup wheat berries
  2. Check Kosher salt and black pepper
  3. Check 1/2cup pecan halves
  4. Check 6slices bacon
  5. Check 1/2cup dried cherries
  6. Check 1/2cup fresh flat-leaf parsley
  7. Check 2 shallots, thinly sliced
  8. Check 2tablespoons extra-virgin olive oil
  9. Check 2tablespoons fresh lemon juice


  1. In a large saucepan, combine the wheat berries, 4 quarts water, and 1 teaspoon salt and bring to a boil. Cook until tender but still slightly chewy, 50 to 60 minutes. Drain and rinse with cold water to cool. Transfer to a large bowl.
  2. Meanwhile, heat oven to 350° F. Spread the pecans on a rimmed baking sheet and bake, tossing occasionally, until fragrant and toasted, 6 to 8 minutes. Let cool, then roughly chop.
  3. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. When cool, crumble and add to the wheat berries, along with the pecans, cherries, parsley, shallots, oil, lemon juice, and ¼ teaspoon each salt and pepper. Stir gently to combine.